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Cooks invited to build their skills

United Tribes Technical College is inviting cooks to a skill-building workshop March 4-8 at UTTC in Bismarck.

The training is for those who plan menus, maintain inventory, and prepare and serve food in child care settings, senior centers, or treatment and justice centers.

The workshop will be held in the Nutrition and Foodservice Department’s teaching kitchen on campus. The event is advertised as a Tribal Cooks Workshop but is open to the public. Room is available for 15 participants.

Those attending this hands-on workshop will practice culinary skills, try out new commercial equipment such as convection ovens, tilt pans, induction ranges, blast chiller and proofer. Culinary skills, such as knife use, plating, spices and herbs, will be taught by a local chef. Nutrition recommendations will be reviewed and menus planned.

The food safety book, ServSafe Managers Sixth Edition, will be studied throughout the week; participants will have the opportunity to take the national exam. A $170 registration fee includes supplies and printed materials, three noon meals and snacks made by the participants, the textbook, and the national exam fee.

For more information or to register, contact Pat Aune, UTTC Land Grant director and food safety educator at 255-3285, ext. 1399, or at

U-Mary DECAdent Desserts winners announced

The University of Mary Collegiate DECA chapter has announced the winner of its third annual DECAdent Dessert event.

The winner of the event was East 40, with Harvest Brazilian Grill taking second place. Winner of the People’s Choice award was Grandma’s Kuchen.

Money raised helps students attend the International Career Development Conference in Anaheim, Calif., in April. Karel Sovak, adviser for the chapter, said the date for the next event will be Feb. 6, 2014.

For more information, contact Karel Sovak at 355-8042 or

Beef Stroganoff Nuevo

Total preparation and cooking time: 30 minutes

Makes 4 servings.

8 ounces uncooked linguine, broken in half

1 small red onion, divided

1 pound ground beef (95 lean)

3/4 cup salsa verde

1 container (8 ounces) fat-free sour cream (1 cup)

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4 cups baby spinach leaves

2 small plum tomatoes, sliced

1 avocado, sliced

1/4 cup chopped fresh cilantro

— Cook pasta according to package directions; drain. Set aside.

Meanwhile, cut 1/4 of onion into thin slices; set aside. Chop remaining onion. Brown ground beef with chopped onion in large nonstick skillet over medium heat 8 to 10 minutes, breaking beef up into 3/4-inch crumbles; drain. Stir in salsa verde, sour cream and cooked pasta. Reduce heat; simmer 5 minutes, or until heated through.

Arrange spinach on plates. Spoon beef-pasta mixture over spinach. Top with tomatoes, avocado, sliced onion and cilantro.

— Per serving: 531 calories, 15g fat, 4g saturated fat, 8g monounsatured fat, 81mg cholesterol, 524mg sodium, 60g carbohydrate, 6.1g fiber,36g protein.

(Funded in part by the Beef CheckOff)